Lentil Recipes

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Whitey
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Lentil Recipes

Postby Whitey » Mon Jun 25, 2007 12:36 pm

What is your favourite recipe with Lentils?
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PertHJ
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Postby PertHJ » Mon Jun 25, 2007 12:40 pm

lentil 'meat' balls, I'm gunna make them tonight. MEAN.
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switch_blade
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Postby switch_blade » Mon Jun 25, 2007 12:52 pm

Lentil cottage pie or Dhal or Burgers...

Cottage Pie:
Serves 4

Ingredients
Oil
1 celery stick chopped
1 clove garlic chopped
4oz /100g onion
3oz/75g mushrooms chopped
1 small can of tomatoes about 200g
1 courgette chopped
1 large carrot diced
4oz /100g brown lentils
¼ pint / 150ml vegetable stock
Salt and black pepper
½ tablespoon tomato puree

Topping
1 ½ lbs. / 680g. Potatoes
Knob of butter
Milk

Method
Heat one tablespoon of oil in a saucepan, add the onion garlic and celery and sauté for 2 minutes.

Add the mushrooms, other vegetables, tomatoes and their juices, stock, tomato puree and lentils. Stir and season with salt and pepper. Cover and simmer gently for approximately 45 minutes or until the lentils are soft. Check from time to time that it does not dry out, add a little more water if necessary but only enough to keep it firm in order to hold the potato topping.

While the lentil mixture is simmering, cook and mash the potatoes as normal and place on one side.

When ready put the lentil mixture in a casserole dish and top with the potato. Grill until the top is brown and crisp.

Dal Makhani
Dal = Lentil
Ingredients
• 150 gm. or 1 cup whole, urad/urd/urid or black gram lentil
• 2-3 tbs. or 1/3 cup kidney beans
• 4-5 cups water
• 1 tbs. coarsely grated ginger
• 2 tsp. coarsely ground fennel seeds
• Salt to taste, approximately 1 1/2 tsp.
• 1 tsp. turmeric powder
• For tarka or tempering:
• 3-4 tbs. ghee or clarified butter or oil
• 1 tsp. cumin seeds
• A large pinch of asafoetida powder
• 1/2 inch piece ginger
• 3 cloves of garlic, grated
• 1 medium onion (optional)
• 3 red dry chillies, broken roughly
• 3 medium tomatoes, finely chopped
• 2-3 tbs. thick, natural yoghurt
• 1/2 cup double cream, tinned will do if fresh is not available. Traditionally, fresh white butter was used, hence the name Butter dal. This type of butter is more difficult to find in the West.
• 1/2 tsp. Garam Masala
• 2 tbs. chopped coriander leaves

Instructions
1. Wash and soak both dals together, for 3-4 hours. Soaking for longer, say overnight, reduces cooking time.
2. Place all ingredients, except tarka ingredients, in a pressure cooker and cook for 6-8 whistles or cook skly for 20-25 minutes, under full pressure. Un-soaked dal takes longer.
3. Allow pressure cooker to cool and then check whether the dal is cooked soft. This may take different times with different quality of dals, the softness of water etc. If necessary, cook for another 3-4 whistles.
4. Tarka or Tempering:
5. Heat ghee in a frying pan or wok.
6. Add cumin seeds and heeng, allow seeds to splutter.
7. Add ginger and garlic and fry for 30-40 seconds, until lightly brown. If you wish, you can add a medium, chopped onion at this stage.
8. Add chopped tomatoes and cook until ghee separates.
9. Add garam masala and yoghurt and cook again until ghee separates.
10. Add to the cooked dal and simmer dal for a further 5-6 minutes.
11. Turn heat off.
12. Add 3/4 of the cream and half the coriander leaves and stir.
13. Garnish with remaining coriander leaves and a whirl of cream just before serving.
14. Serve with hot Chapatti and Boiled Rice.

Sweet Potato and Lentil Burgers

INGREDIENTS

o 1/2 cup brown lentils
o 2-3 cups water
o 1 carrot
o 500 g / 1.1 lb sweet potato, peeled
o 1 onion, finely diced
o 2 t soy sauce (or tamari)
o 1 T tahini
o 2 T finely chopped fresh coriander, chives or parsley
o Freshly ground black pepper
o 1 cup wheatgerm


METHOD
Wash lentils thoroughly, cover with water and bring to the boil. Remove any foam that rises to the top and simmer for 25-30 minutes, or until soft. Drain well.

Boil carrot and sweet potato until soft. Drain well and mash. Add onion, soy sauce, tahini, herbs and pepper.

Shape into round burgers and roll in wheatgerm. Place burgers on a tray and refrigerate for at least 2 hours.

Lightly oil a frying pan and heat until very hot, cook burgers on both sides until brow

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switch_blade
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Postby switch_blade » Mon Jun 25, 2007 12:59 pm

WAG OF MY FINGER !

Ph!1
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Postby Ph!1 » Mon Jun 25, 2007 8:18 pm

cook up some red lentils, just cook em, dont think about water or temperature, just cook em til they turn orange.
then add a can of indian flavor tomatoes, and one of those lil tiny cans of coconut cream

eat

also add other stuff if you want, like cashews, chillisauce and vegebles

georgasaur
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Postby georgasaur » Wed Jun 27, 2007 1:30 am

I put them in tomato sauce when i make lasagne
dhal
ummm lentil ball and rocket salad
that's about all i know how to make

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Holiday Menthol.
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Postby Holiday Menthol. » Wed Jun 27, 2007 11:18 am

Lentil Meat Balls?

Exp. plz?
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PertHJ
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Postby PertHJ » Wed Jun 27, 2007 11:25 am

cook brown lentils, chuck em in a food processor with onion garlic, breadcrumbs, soysauce, other herbs 'n shit. Blend for a while

roll in to balls, fry.

Tasty as
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fingers
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Postby fingers » Wed Jun 27, 2007 3:19 pm

PertHJ wrote:cook brown lentils, chuck em in a food processor with onion garlic, breadcrumbs, soysauce, other herbs 'n shit. Blend for a while

roll in to balls, fry.

Tasty as


6/10

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hate and wedges
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Postby hate and wedges » Wed Jun 27, 2007 3:29 pm

oooh average mark!
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fingers
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Postby fingers » Wed Jun 27, 2007 3:38 pm

fun wtching him though

trying to contact him now bout making a big dinner for us all in PN

fuck leftbank :wink:

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PertHJ
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Postby PertHJ » Wed Jun 27, 2007 5:16 pm

you didn't even try one cunt
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haiku terror shades
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Postby haiku terror shades » Wed Jun 27, 2007 5:45 pm

^ahahaha

lentil recipes:

lentil pasta sauce - use bolognaise type recipe substitute mince for cooked lentils

when cooking rice substitute mung/moong dal for half the rice and add a bay leaf - cook as per usual. you could also add spices like cumin and corriander

and this recipe is pretty mean
http://www.recipezaar.com/85328

deathchurch
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Postby deathchurch » Fri Jun 29, 2007 3:01 pm

Brown lentils, onions, garlic, stock, breadcrumbs, spices, walnuts, cashews, barley or whatever, blend/beat together chuck into a tin and bake into a loaf (make the middle layer with mainly the breadcrumbs so its like a stuffing, the gravy with vegestocks and mushrooms, fresh and/or dried mushrooms, porcini or shitake, or any fresh make a great stock, then reduce that right down with abita soy sauces and whatever and turn it into a super awesome gravy!
also this is crazy, any dressings like mayo, dressings which are thick and made by blending oil into raw egg yolks (caesar dressing etc) you can make these by getting a food processor, a good fast one, then grab cashews just cashews and blend then til theyre broken up and very slowly add oil (vinegar lemon juice etc for flavour, but you can add these after) and as you pour the oil in just let the machine keep running and eventually everything emulsifies insanely, even stronger than eggyolks! ive never seen anything like it, ive done it with half pistachios too, but it tastes bloody awesome, and once youve done that you can add flavours (garlic to make aoli etc) and then while its running also add cold water to get it to whichever consistency you prefer (you can keep it thicker as a spread or dilute it as more of a dressing) its really fucken magically awesome!

fingers
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Postby fingers » Sun Jul 01, 2007 3:45 pm

thats fucking buzzy kathy

mean!!

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distilledwater
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Postby distilledwater » Mon Jul 02, 2007 7:24 pm

just made the cottage pie! it is sooo good!!

will try the burgers during the week sometime
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